One of the advantages of working at a Scottish pub for years is that I have become quite familiar with the beauty of Scotches. However, I am far from a master. Very far. My friend, Christopher Lynch, on the other hand, is very well deserving of that title in my opinion.

I like to think of Scotches as the alcohol equivalent of pipe tobacco. There are lots of similar items (cigars and cigarettes / Irish and Canadian), but they are not quite the same. As Chris says, both Scotch and pipes are “where the true meaning of patience and perfection” come in. Each requires slowing down to fully appreciate and to craft perfectly. Scotches are aged, briar is aged. There are pipes and Scotches that are produced en masse and some of those manage to be decent, but the best examples of both end up coming from artisans who take their time and settle for nothing less than perfection.

You do not (or should not) knock back shots of good Scotch, much like you don’t rush through a quality bowl of pipe leaf. You don’t drink Scotch to become drunk and you don’t smoke a pipe for the nicotine hit, though both do sometimes happen anyway.

Pipes and Scotches are signs of luxury and the finer things in life. When we get a chance to enjoy either, it is hard not to smile and think about how grand life truly is. You tend not to drink Scotch in a grumpy mood, just like it is hard for me to smoke my pipe in a foul state.

There is a great deal in common between these two grand vices. Now, I will pass the floor over to someone who knows far more about Scotch than I. Ladies and gentlemen, Mr. Christopher Lynch’s first of many pieces on the fine art of Scotch:

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Often times when people think of Whisky, they think of bourbon whisky (Maker’s Mark, Jim Beam), Tennessee Whiskey like Jack Daniels, Jameson (Irish Whiskey) or Crown Royal (Canadian Whisky). What most people leave out (because they think that it’s something completely different) is Scotch Whisky. The Single Malt Scotch Whisky is where the true meaning of patience and perfection come in to make the distilled spirit unlike any other in the world. That may seem a bold statement for something that is primarily made up of water, but water is what plays the biggest role in defining the flavors in the whisky which varies from region to region, distillery to distillery.

The majority of the distilleries located throughout Scotland have been producing and aging whiskies for hundreds of years, and most are located near fresh springs both above (ground) and below. There are only a few simple rules that apply to producing single malt Scotch: All single malts use only malted barley (no other grains; wheats/ryes/corn). Scotch whisky must be aged for at least three years in oak casks. From there, it comes to which six regions the malt and the water come from, and how each master distiller has perfected and taken the time to artfully craft their unique spirit. In this day and age of instant gratification, single malt whisky remains one of the most uncomplicated, unchanged processes that is best appreciated after several years (sometimes decades) for the spirit to mature.

A first introduction to single malt Scotch can seem overwhelming. The same can be said for a first introduction to wines, however, people have a general understanding of wines from all over the world. Most are familiar with a Shiraz from Australia or a Sangiovese from Chianti in Italy, or a big juicy Cabernet Sauvignon from California. In these cases, the characteristics of each wine changes ever so drastically from bottle to bottle. With single malt Scotch whisky, it is only produced in one country; that being Scotland. Without having to worry about any other countries, it comes down to the five regions that make up the whisky-producing areas in Scotland.

The Highlands (the Islands are now considered to be a sub-region of the Highlands); the Speyside region, which is home to majority of the distilleries in Scotland; the Lowlands, which only house four operating distilleries; the Campbeltown region once housed over 30 distilleries, but now has just three in operation. And lastly, there is the Islay (pronounced ‘eye-la’) region. The Islay region is home to eight operating distilleries. The common trait amongst Islay whiskies is their smoky characteristic that is most commonly derived from the peat that is burned during production, allowing the smoke to dry and flavor the malted barley before maturation.

The single malt Scotch whiskies that are best for beginners would be the Lowlands, also sometimes referred to as the “Lowland Ladies.” The whiskies in this region are very approachable, non-peated, and easy on the palate. Their notes are grassier, fresh water, and sometimes herbal. Those who have tried some form of whisky at one point or another, would be more suited to try Scotches from either the Highland or the Speyside region. Commonly known whiskies from the Speyside region, which are also the best-selling whiskies in the world, are Glenlivet and Glenfiddich. The late, great whiskey connoisseur Michael Jackson (not to be confused with the pop star) described the Scotches from Speyside to be “The most complex of whiskies, and the most elegant.”

When it comes to enjoying a dram of single malt Scotch, there really is no wrong way to consume it. Some, for example, prefer it over ice (‘On the rocks’), some may have theirs with club soda, or mix it in hot tea with a little lemon and honey. Whichever the case may be, it is about personal preference and each person’s taste buds differentiate tremendously from palate to palate. However, most master distillers will suggest to first try the single malt with nothing added to it at all (‘Neat’) and then add just about an eye-drop worth of distilled water to it to “bring the spirit back to life.” The aging process ends once it is bottled (opposite from wine) and it remains quite strong from the alcohol which can leave the palate numb. So the process of adding a little water dilutes it enough to taste and enjoy the many complex flavors found in each bottle. Whichever region and distillery that is chosen, single malt Scotch should always be enjoyed with great patience and appreciation. After all, that is how the distiller, after years of perfection, came to produce such an elegant, complex whisky in the first place.

As you all no doubt know by this point, August saw the loss of one of the most important members of the pipe tobacco culture: Craig Tarler.

Along with being the founder of Cornell and Diehl, he was an incredible man with a great sense of humor and dedication to the preservation and perpetuation of our hobby. He was a man who never took himself too seriously, but always took success in his endeavors seriously.

On 9/09/11, the official service for Craig was held. From everything that I have heard, it was a beautiful and delightful ceremony. However, the vast majority of people who have benefited from Craig’s incredible work and dedication were unable to attend. This is mostly due to distance, not as a result of lack of appreciation.

We have all, as pipe smokers, benefited from everything that Craig has done. For this reason, it feels only appropriate that we all gather together, in our own way, to celebrate Craig Tarler.

Thus, I propose the first annual Craig Tarler Day on September 16th, 2012, at 1:00 PM Central Time.

My idea is this: In your own way, remember and celebrate Craig Tarler’s contribution to our hobby. Even if you never got the chance to meet this incredible man, you have benefited from what he has done. While I cannot dictate the way that you celebrate Craig Tarler Day, I recommend that it be done with a Cornell and Diehl tobacco and a smile on your face. Craig was a man who was in perpetual good spirits, and that is how I would hope that we carry on his legacy: with happiness. So many memorials are full of sadness, but let this be a celebration of Craig’s life and the joy that his work has brought to all of us.

So, at 1PM on 9/16/12, light up your favorite C&D blend and celebrate. Smile and laugh and drink. Life is too damned short to not be happy, as I’m sure Craig would agree if he were here. Celebrate life. Enjoy every moment and the happiness that this amazing individual brought into our lives.

I look forward to celebrating this day with everyone. I hope you will join me.

EDIT: I spoke with Adam Davidson earlier today and he made a great suggestion. While the 16th of September is still the suggested day for this unofficial celebration for now, so it can be as close to the actual service as possible, it makes a lot of sense to try to organize the potential yearly celebration around the day of Mr. Tarler’s birth. After all, Craig was a man who celebrated life to the fullest, so it only makes sense that that be when we continue to remember him.

So, while we will all gather together and celebrate in our own way this coming Sunday, 9/16/12, to remember Craig, it would be truly beautiful if we could all continue this tradition and celebration next June 2nd, Craig’s birthday.

Another little piece of information that I recently found out from Craig’s son is that Mr. Tarler’s favorite blend was Two Friends’s “Heritage”. So, if you happen to live near a well-stocked tobacconist, perhaps you could pick up Craig’s favorite blend for a special means of remembrance.

One of the sad responsibilities of anyone involved in providing information in any area is occasionally having to report the death of one of the influential members. Thus, it is with a heavy heart that I report the passing of one of the most important members of the pipe tobacco word: Craig Tarler of Cornell & Diehl. Mr. Tarler left us late last night, September 4^th, after a long medical struggle.

Earlier today, Cornell & Diehl released the following:

“For the past twenty three years Craig and his partner and love of his life Patty devoted themselves to their family and his great passion, pipe tobacco and pipe smokers. Craig found pipe smokers to be among the most interesting of the people he met during his rich and full life and years of traveling the world. His genuine love of people and friendly, outgoing and larger than life personality was evident to all who came in contact with him, whether by phone or in person. On many occasions visitors would come by to visit at Cornell & Diehl and all had the same reaction, that they felt they already knew Craig and Patty from getting to know them on the phone and felt they were visiting with an old friend on their first face to face meeting.

While Craig will certainly be missed by all whose lives he touched he wouldn’t want us to be saddened by his leaving. He viewed life as a wonderful adventure, meant to be savored and experienced to the fullest and shared with others. Selfishness was a foreign concept to Craig; he gave fully and freely of himself to all he came in contact with and would wish to be remembered with a smile and a heart full of good will for others. Though our world here on earth is a bit darker, we should all be heartened by the knowledge Heaven is a bit brighter, lit by Craig’s rogueish, joyful smile and his booming voice announcing his arrival with the words, “Oh, what fun!” ”

I wish I could say that I had gotten the chance to meet Mr. Tarler, but, alas, I was not so honored. However, like many of you, I have been influenced and touched by his dedication to our hobby and his relentless pursuit of perfection.

My best wishes go out to the family that Craig leaves behind, including his wife and children. I know that his extended family (all of us) will remember him and continue to honor his memory.

I was sitting on the couch earlier this week, after filling a fresh Rad Davis prince with, fittingly, Prince’s Street Mixture, a fine blend created by Dick “Chief Catoonah” Silverman for the 2012 Chicago Pipeshow John Cotton Throwdown. According to the website where the tobacco is sold, Prince’s Street “is a blend of two Virginias, a small amount of Turkish Ribbon and Cyprian Latakia and a touch of Perique. The result of the careful balance of these components is a mellow, medium bodied smoke.” After this, there is a bit of a caveat emptor moment, where it is stated that “it is very important that you realize that it is a re-creation of the current character of a 25+ year-old tobacco. Over time the zest of the Latakia fades and the subtle flavors of the orientals do diminish.”

I’ll admit, I noticed that the flavors were slightly muted in this blend in the attempt at recreating an aged blend, but that is not what concerned me. As I sat on my leather couch, full of its puncture wounds courtesy of my young kitten, Isis, I found myself transported back to the smoking tent at the 2012 Chicago Pipe Show. I was sitting next to Rick Newcombe as I tried one of the contestant blends for the Throwdown in my Yanik meerschaum. Of course, at the time I did not know that it would be the winning blend or would later be called Prince’s Street Mixture.

The transportation was so vivid, so real that I savored every sip of the English tobacco even more than I might have otherwise.

Researchers have explained that memories relating to an event are located through many different areas of the brain, specifically the areas that have to do with sensory reception, which makes sense (no pun intended), considering that events are no more than stimulation of the senses and our reaction to those events. The significance of this is that the stimulation of a certain sense will not only bring back memories related directly to that specific sense, but also the other senses. The result is that a fully formed memory can be recalled simply by the activation of one of the senses.

Fascinatingly, a study done in the early 2000s involving brain scanning found that a visual stimulus can actually activate regions of the brain associated with a previously experienced and remembered smell. As many of us know, the opposite is also true. It is often said that smell is the sense most strong related to memory. While this has not been totally confirmed, there are several theories as to why this might be.

One part of the theory is that taste and smell are so closely related, thus giving smell the advantage of two senses. More advanced studies of the brain have also shown that the olfactory cortex might have a direct link to the hippocampus, the area of our brain which plays a large role in moving information from short-term memory (sensory perception) to long-term memory.

In contrast, as a fascinating article on Science Blogs by Jonah Lehrer states, “all of our other senses (sight, touch and hearing) are first processed somewhere else – they go to the thalamus – and only then make their way to our memory center. This helps explain why we’re so dependent on metaphors to describe taste and smell. We always describe foods by comparing them to something else, which we’ve tasted before. (“These madeleines taste just like my grandmother’s madeleines!” Or: “These madeleines taste like the inside of a lemon poppy seed cake!”) In contrast, we have a rich language of adjectives to describe what we see and hear, which allows us to define the sensory stimulus in lucid detail. As a result, we don’t have to lean so heavily on simile and comparison.”

In addition to its connection to the hippocampus, it also appears that the olfactory area is closely related to the amygdala, which is what process emotion. This helps to explain why smells and tastes not only spawn vivid memories, but also frequently conjure up intense emotion. A scent might make you think of an old romance or a taste might remind you of the comfort of home.

In my case, the smell and taste of Prince’s Street Mixture filled me with extreme happiness as I remembered all of the friends that I made while at the Chicago Pipe Show. I remembered the incredibly relaxed feeling that I had in that moment in the tent and the joy that I felt to be somewhere that my hobby was not simply tolerated, but appreciated.

There was a lot of scientific language, but let me summarize simply: this blend reminded me of a very happy time and has continued to create even more pleasant memories.